CHEF PATRICIO’S SMOKED SALMON ON BEURRE BLANC

 In Home Chefs Club, Recipes

Norwegian salmon cured for an hour, then smoked for 30 minutes with smoking wood chips. Salmon is then seared skin side down until crispy.

The salmon rests on a classic beurre blanc sauce, accompanied with grilled/charred asparagus, deep-fried capers and onions to create texture, freshly cubed cucumbers and finished off with a red pepper rouille.

I love adding the edible flowers for contrast and drama – it helps bring the dish to life.

Prep time: 45 minutes

Cooking time: 1 hour

Total time: 1 hour 45 minutes

Serves 2-4

Shop SMEG stick blender set

INGREDIENTS

For the Cure:

50 g brown sugar

50 g core salt

Zest and juice of 1 lemon

Zest and juice of 1 orange

10 g fresh dill

80 ml (1/3 cup) olive oil

300 g – 400 g Norwegian salmon

For the Beurre Blanc:

1/2 onion, sliced

1 clove of garlic, diced

1 sprig of thyme

Peel of 1 – 3 lemons

80 ml (1/3 cup) white wine (preferably a wine that pairs well with the fish)

250 ml (1 cup) cream

80 – 100 g butter, cubed and ice cold

Lemon juice, to taste

Salt and pepper, to taste

For the Rouille:

1 red pepper, burnt and cleaned (see instructions)

2 cloves of garlic, roasted

1 ½ slice of white toast

80 ml (1/3 cup) olive oil

2 g paprika

2 g chilli powder

Zest of 1 lemon

20 ml (4 tsp) lemon juice

20 ml (4 tsp) honey

Salt & pepper, to taste

For the Veggies and Garnish:

20 g cucumber, diced

20 g fresh spring onions, thinly sliced

½ onion (fry until crispy and golden brown)

20 g capers (squeeze liquid out and deep fry until crispy)

Edible flowers, to garnish

Thank you to Chef Patricio Nazinga for this recipe

Follow him on @pa.tricio1417

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